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A front view of Rhubarb Quinoa Breakfast Bowl

Rhubarb Quinoa Breakfast Bowl

Rhubarb Quinoa Breakfast Bowl is satisfying, filling and flavorful morning meal made with fresh and natural ingredients.
Course Breakfast
Cuisine American
Keyword quinoa breakfast bowl, quinoa breakfast bowl recipe, vegan breakfast bowl
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 314kcal
Author Gunjan


  • 1 cup sliced fresh rhubarb
  • 2 tbsp maple syrup
  • 1 large banana
  • 1/4 cup unsweetened almond milk
  • 1 cup cooked quinoa (as per package instruction)
  • 1 tsp chia seeds
  • 1 tbsp slivered almonds
  • 1 tbsp hemp seeds


  • Preheat oven at 400 degree Fahrenheit. Place the sliced rhubarbs on a cookie sheet and drizzle 1 tbsp. maple syrup over the slices. Bake for 3-5 minutes or until rhubarbs are soft. Once baked take out the cookie sheet and let it cool.
  • In a blender combine banana, baked rhubarbs and almond milk. Blend it smooth.
  • In a bowl pour the blended rhubarb and toss in cooked quinoa. Add chia seeds and the rest of the maple syrup. Mix well and chill in the freezer for 5 minutes.
  • Take the bowl out and garnish with slivered almond and hemp seeds. Enjoy!


  • For me the sweetness was perfect but feel free to add more sweetener as per your palate.
  • This recipe can be made with leftover cooked quinoa.


Calories: 314kcal | Carbohydrates: 53g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 483mg | Fiber: 6g | Sugar: 21g | Vitamin A: 82IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg